Food for the Brain
Foundation
We are a not-for-profit charity wishing to create a
future where the importance of nutrition in optimising
mental wellbeing and brain health, as a means of both
prevention and treatment, is understood by all and
implemented by many.
Professor Emeritus David Smith
University of Oxford and former
Deputy Head of the Faculty of
Medical Science.
Dr Tommy Wood
Associate Professor of Pediatrics and Neuroscience at the University of Washington, Seattle.
Professor Jin-Tai Yu
Vice Director of the Institute of Neurology, Fudan University,
Shanghai, China.
Dr Simon Dyall
Clinical Neuroscience programme lead at the University of Roehampton and a
Director of the International Society for the Study of Fatty Acids and Lipids.
Professor Peter Garrard
Director of the dementia research group in the St George’s, University of London Neuroscience Research Section (Molecular and Clinical Sciences Research Institute), specialising in dementia and cognitive disorders.
Dr David Vauzour
Senior Research Fellow and Principal Investigator at Norwich Medical School, University of East Anglia, UK specialising
in diet, gut health and the brain.
Professor Julia Rucklidge
Director of the Mental Health and Nutrition Research Lab, University of Canterbury, New Zealand, specialising in children’s mental health and nutrition.
Dr Victoria Sampson
BDS (Lond) MFDS RCS is a functional dentist and researcher.
Professor Emeritus Robert Lustig
Division of Endocrinology, University of California and Member of the Institute for
Health Policy Studies at the University of California, San Francisco.
Dr William Grant
Expert in the the role of solar UVB exposure and vitamin D in reducing the risk of disease, including dementia.
Professor Jeremy Spencer
Professor of Nutritional Biochemistry and Medicine at the University of Reading
Professor Stephen Cunnane
Chair in Ketotherapeutics at the Research Center on Aging, Sherbrooke University.
Dr Celeste De Jager Loots
Expert in neuropsychological assessment and development & validation of cognitive tests.
Dr Greg Potter
Dr Greg Potter is a Health and Performance Coach with a PhD in Sleep, Nutrition and Metabolic Health and over a decade of research-driven experience supporting clinical populations and elite athletes, including World Record holders and Olympic champions.
Professor William S Harris
Department of Medicine, Sanford School of Medicine at the University of South Dakota and President of the Fatty Acid Research Institute and been a leading researcher in the omega-3 fatty acid field
for 40 years.
Patrick Holford
Founder of the charity, a psychologist, turned nutritionist and retired visiting professor, specialising in nutrition and
mental health, author of 46 books and is in the Orthomolecular Medicine Hall of
Fame. In 1984 he founded the Institute for Optimum Nutrition. Patrick is the Chair of the Scientific Advisory Board.
At Food for the Brain, our Scientific Advisory Board underpins our evidence-based approach to improving mental wellbeing and supporting long-term brain health. This world-class group of neuroscientists, clinicians, nutrition researchers, and public health experts guides our research. The Board validates our tools, such as the Cognitive Function Test, and ensures we ground all cognition-focused recommendations in robust, credible science. Together, they share a commitment to reducing the burden of mental illness and preventing cognitive decline. This includes Alzheimer’s disease, through the power of nutrition and lifestyle.
